Big soft ginger cookies from A Taste of Home


These nicely spiced soft cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps.
30 ServingsPrep/Total Time: 25 min.

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • Additional sugar

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda,
  • cinnamon, cloves and salt; gradually add to the creamed mixture and mix well.
  • Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until puffy and lightly browned. Remove to wire racks to cool. Yield: 2-1/2 dozen.
Nutritional Facts: 1 cookie equals 111 calories, 5 g fat (3 g saturated fat), 19 mg cholesterol, 98 mg sodium,



Read more: http://www.tasteofhome.com/recipes/big-soft-ginger-cookies#ixzz3Enx74fAj


9/30/2014  Baked as directed.  Left 1 cube of butter to get to room temperature for 6 plus hours. Used 2 inches of fresh ginger.  Rotated baking sheet halfway through at 6 minutes.  Soft and gingery in each bite. This is a keeper, pot luck snack, and a to go quick desert recipe.  Room temperature butter.  Bake soft and cool initially then cooled to crisp hardness with softly mellow center.  

10/29/2014 

Last batch was great, then became harder.  This time, baked 5 minutes the first side before rotating and putting on the first shelf closet to the heat for another 6 min and 30 sec.  Turned off heat and left in for 2 more minutes.  Cooled on sheet one minute before transported to cooling rack for 30 minutes.  Used 2 teaspoons dried ginger this time also rolled in balls and rolled in white sugar.  Made 16 puffy, gingery delights.  Day 2, 2 left.

12/24/2014

Crumbly.  Used 1 cube of butter melted in microwave for 15 seconds then 10 more.  Baked 7 minutes then rotated for last 5.  Left to cool 1 minute.  Second batch more firm.   Made 18 first tray.  14 second air bake tray.

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